Whole Wheat Bread

Many of you have asked for my whole wheat bread recipe. The recipe is below, and I have broken down the cost for the ingredients as well. I usually make this recipe in my bread machine. The directions below are for a mixer or by hand.

Whole Wheat Bread

  • 1 1/2 cups warm water (less than 1 cent)
  • 1/3 cup olive oil ($0.44)
  • 1/3 cup honey  ($0.94)
  • 2 tsp salt ($0.02)
  • 2 Tbs Lecithin (optional)
  • 1 Tbs gluten ($0.08)
  • 4-4 1/2 freshly milled hard white wheat flour ($0.80)
  • 1 Tbs yeast ($0.12)

Mix together all the liquids. Add yeast, salt, and gluten. Slowly add in flour. Knead for 10 minutes. Cover and let rest until doubled.

Roll out and place in bread pans. Let rise until doubled.

Bake at 350 degrees for approximately 20 to 25 minutes.


For a smooth top brush with butter immediately after taking the bread out of the oven.

A few notes about homemade bread. The elevation and temperature/ humidity of your home can affect the bread’s rising time. Do not let the bread sit in the pan after it is cooked. The steam from the bread will gather around the bottom of the bread in the pan and make it soggy.

I use Norpro extra long loaf pans. This recipe makes 2 pounds of bread or one long loaf and one mini loaf.

Total cost $2.41 for 2 one pound loaves of bread.

Is homemade bread cheaper than store bought bread? No, not if you include the cost of electricity as well as the cost of the mill. Most stores sell a loaf of white bread for around a dollar. But homemade whole wheat bread does taste better than any whole wheat loaf I have ever purchased at the store. It is also cheaper than those expensive whole wheat gourmet loaves.

Whether you decide to purchase a mill or start making your own bread if your decision. For my family we love the taste of homemade bread and are happy to pay a little extra for the taste of fresh homemade bread.

This post is linking to Life as Mom.


  1. I am wanting to make homemade bread for my family. I have a couple of questions. Are you able to cut it in thin enough pieces, similar to store bought? Do you cut it after it has cooled? Then do you slice up the whole loaf or only as you need it? Thanks!

  2. I just got a grain mill and am excited and nervous about milling my own. Do you do it as you need it or freeze a bunch at once? I have no counter space and worry about “one more thing” to do before baking something. ?? I’m so excited though – I get to give away a Nutrimill this fall!!

    Bookmarking this recipe – 🙂 Katie

  3. Cat Mom of 3 says:

    Your bread is beautiful and I bet it tastes even better than it looks! I wonder can you tell me how you slice your bread because I always have trouble with slicing my homemade bread machine bread. Thanks!! As always you are an inspiration!!

  4. Can you please elaborate on the home mill? Where can I get one?

  5. I love the long loaf pans! And they’re very reasonably priced. I think I’m going to have to pick up a couple.

  6. What happens if you omit the gluten?

  7. “But homemade whole wheat bread does taste better than any whole wheat loaf I have ever purchased at the store. It is also cheaper than those expensive whole wheat gourmet loaves.”

    I think you forgot to mention that’s it also much healthier :o)

    We’re using an older German grain mill that attaches to our Kitchenaid right now, but have been saving up for a Wolfgang mill by Tribest. Hopefully we’ll reach our savings goal in the next couple of months. It’s self-cleaning, and I really like that! Plus, it will probably be the last grain mill I ever have to buy. Check it out on Amazon here: http://www.amazon.com/Wolfgang-Flour-Grain-Mill-Tribest/dp/B000H6UZAC/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1269606151&sr=8-3

    I love your loaf pans, too! I think I’ll have to budget those in, as well! :o)


  8. I also would like to know about the slicing the bread. I tried making my own bread and could not get it sliced thin enough for sandwiches or anything useful really.

    • If you add a little gluten to the bread, it makes it a little more spongy and easy to cut. Also, make sure you use a sharp bread knife.

  9. I don’t believe that it is fair to compare your healthy homemade whole wheat bread to just plain ordinary white bread from the store that is loaded with preservatives. If you compare apples to apples instead of apples to oranges, then your bread is far cheaper, by several dollars a loaf. Plus, it sounds REALLY yummy!


  10. I know I’m not Toni, but I do have a suggestion for those of you with questions about slicing the bread! Try an electric knife. Target sells one for around $20 if you want to go new, but you should be able to find one at a thrift store or garage sale for even less. Plus, it makes beautiful slices of roasted chicken. 🙂

  11. Where does one buy gluten?

  12. Stephanie says:

    I have been making homemade whole wheat bread for years (I have one of the old kitchen mills that sounds like an airplane taking off in my kitchen, so I have to plan to use the mill NOT during naptime!) and my recipe is similar to yours, but it does not include lecithin. What is this? My origianl recipe called for vitamin C crystals (or dough enhancer) but we moved away from the coop that I used to get wheat and the dough enhancer from. I wonder if this is similar? Where do you get the lecithin?

  13. Your bread looks delish! I just purchased Soft White Wheat from our Farmers Market ~ would this work for this recipe? What is the difference between Hard White Wheat & the Soft White Wheat? Thanks for the recipe!!

  14. Lynda, I’ve found that the soft wheat works well in my baked goods, but if I use it in a bread, the bread tends to be a little crumblier. Soft has less protein that the hard and holds differently. Hard is usually better for bread :o)

  15. Heather T. says:

    This recipe is simply EXCELLENT! The hard white wheat makes ALL the difference! So glad you posted this! Thank you!!


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